2 lbs (1 kg) cranberries

1 1/2 cups (375 ml) water

1/2 cup (120 g) sugar

In a saucepan over medium heat, cook the cranberries with the water and sugar for about 10 to 15 minutes, until the fruit have burst. Strain without squeezing the fruit too much. Keep the water to make the syrup. Purée the pulp in a blender and set aside to be used for both the chips and sorbet.

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